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Cheesy Egg Soufle

Serves 4
Eight eggs
8 oz milk
dash or two of tabasco
salt to taste
1/4 cup mozzarella
1/4 cheddar
1/2 cup feta
Preheat oven to 375. If it’s humid out, no need to do anything. If it’s dry, put a ramekin or two in the oven when preheating and during cooking.
Spray oval ramekins with Pam. Blend eggs, milk, tabasco and salt with an immersion blender. Be sure to get some air in there. Add cheeses and blend again. Add even more air.
Pour ramekins half way full and then fill the remainder. The cheese will settle on the bottom so filling them half way and then again makes sure there is some cheese in each dish.
Bake for 20-25 minutes until the tops are brown and the eggs pop above the rim.
Garnish with fresh herbs and serve immediately.
The cheese will rise to the top when baked but the soufflé’s will fall quickly. Be careful, they are hot.